Summer Weekends...Shrimp With An Avocado Mango Salsa

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This is one of the first recipes I ever published when I started this blog seven years ago.  It's still a family favorite and worth another look.  The perfect lunch or dinner for a hot summer weekend!

I have made some notes as to substitutions in case you cannot find mango.  You can also grill the shrimp!

I love Mexican food, particularly the combination of sweet and savory in mango and avocado salsa. I saw a  recipe recently that had both shrimp and scallops. My recipe just has shrimp but if you find fresh scallops at this time of the year for a reasonable price, go for it. This is great for a summer lunch by the pool or the beach, with plenty of Margaritas or cold Mexican beer.

The local Florida mangoes this year are out of this world. They are really lush and sweet. Of course there is nothing better than a fruit that has ripened in the tree. Somehow everyone in Miami seems to have a mango tree growing in their yard or have a relative or friend who has one. I have been making mango marmelade, chutney and you name it practically every day. Just swimming in them and they keep coming, so I keep digging up recipes.

As to avocados, this is not the season for Florida avocados , but the ones I have picked up at the market from California are great and in some places, on sale.

In this casual main course, the shrimp is paired with a vibrant sweet-savory salsa. Serve the shrimp and the salsa with warm corn or flour tortillas or, as an alternative, saffron rice.

6 servings

Ingredients

Salsa:

1 mango, peeled, pitted, diced (about 1 1/2 cups)
1 large avocado, peeled, pitted, diced
1/4 cup red onion, chopped
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
1/2 tsp. chopped green jalapeno (or to taste)

Shrimp marinade for 2 lbs of shrimp or a combination of shrimp and scallops

1/3 cup chopped red onion
1/4 cup fresh lime juice
1/4 cup tequila
1-2 TBS chopped cilantro
2 garlic cloves, pressed
2 teaspoons ground cumin
1/2 cup olive oil
2 pounds uncooked jumbo shrimp, peeled, deveined
1 cup chopped scallions
Lime slices

Preparation

Salsa

Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD Can be made 2 hours ahead. Keep chilled.

Shrimp

Whisk first 6 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.

Place shrimp in large resealable plastic bag. Pour marinade into bag and seal. Turn to coat. Chill at least 30 minutes and up to 1 hour.

Drain shrimp, pat dry. Save 1/2 cup of marinade.

Add 3 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are browned on both sides, stirring often, about 3 minutes. If it needs more oil, add some. Add 1/4 cup of marinade and sautee another 1 minute on medium high. Add more marinade if necessary keeping in mind that it should be fairly absorbed by the time you remove the shrimp from the skillet. Simmer until shrimp is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa and tortillas.

Notes: you can also grill the shrimp and substitute pineapple for the mango.  If you do the latter, substitute cilantro for the mint.

WHAT TO DRINK
Mexican beer is a natural match for this menu. I like Presidente and Corona.



*I don' t like things too hot. 1/2 tsp. of chopped jalapeno is enough for me but you can add whatever amount you can live with.

A Taste Of The South...Coconut Rice

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If you have ever had fish or shellfish with coconut rice, you know there is no return.  For me it was many moons ago, as part of a lunch on the terrace of a beautiful house by the sea.  The owners are long gone and so is the cook, a wonderful Colombian woman by the name of Albertina who made rice like no one else.  She was from the coast, near the beautiful city of Cartagena.  That was a memorable lunch and it goes to show you that a meal doesn't have to be fancy to stay in your mind forever.

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes.  It is found in many cultures around the world from Southeast Asia to the Caribbean.  It is also found in Southern cooking particularly accompanying dishes typical of the coastal South.

I make many variations of coconut rice, but the other night I came across Edna Lewis' recipe from her book The Gift Of Southern Cooking and it was so simple and sounded so good I decided to try it and serve it with the shrimp I had just bought.  If you have never had coconut rice with shrimp, I urge you to try this recipe.  Suffice it to say, Madame Mere had seconds, of the rice not the shrimp!

Edna Lewis cooks her coconut rice in the oven but I am more familiar with making it on top of the stove. Whichever method you use should render a wonderful dish.

If you want to learn to fry fish like a Southerner, stay tuned, it's coming up next!

Coconut Rice

Serves 4-6

Ingredients:

14 oz canned or fresh coconut milk, unsweetened
1 1/2 cups long grain rice
1 small onion finely chopped, about 1/2 cup
1 medium fresh tomato, peeled seeded and finely chopped, 2/3 cup
1 1/2 tsp salt
1 kaffir lime leaf (optional)
Cilantro to garnish(optional)

Directions:

Preheat oven to 350 degrees.

Pour the coconut milk into a heavy-bottomed pot or casserole.  Bring to a boil and add the rice, onion, tomato and salt.  Cover tightly with a lid or double thickness of foil. Cook in the preheated oven for 30 minutes or until the liquid is absorbed and the rice is tender. Take out of the oven, test for seasoning, Fluff with two forks and serve.

*I sauteed the onions in a small amount of butter, added the tomatoes and the rice and then the milk, kaffir lime leaf and the salt. Brought to a boil. reduced heat and cooked on top of the stove for about 30 minutes. If you don't have kaffir lime leaves, add a small slice of lime rind.

All photos Lindaraxa
Recipe adapted fronm Edna Lewis   

Grilled Shrimp Tikka With Fresh Mango Chutney

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Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it’s crunchy, colorful, tart, and very refreshing.

Here's what appeared over this recipe on Gourmet magazine's website in 2008.  I loved the ingredients, although I changed things a bit to my liking.  To begin with, why bother to put the marinade ingredients in the blender?  I skipped that and added some olive oil to the mix.  The shrimp were marinaded over an hour.

As to the chutney, I omitted the cucumbers as they were not in my fridge at the time, and cooked it for three minutes.  It is the consistency I like in chutney but this is optional.  Had I had the cucumbers I probably would have followed the original method so as to leave some crunch in the chutney. Next time...  

I am publishing the recipe as is and leaving it up to you to play around with it if you wish.  It is easy and utterly delish. Shrimp and mango are a combo made in heaven!  Add coriander and Indian spices and you will float in the clouds...

Do serve it with the yellow rice I suggested.  Adding a small lime wedge to the rice is one of my "inventions".  Try it sometime.  It adds a slight touch of citrus to the rice and complements fish and shellfish very nicely.  Enjoy!

the sauce was cooked for three minutes.

Last week we had temperatures in the seventies at night.  We took the opportunity to have dinner outside on the deck.

The Sous Chef is pondering what to make next with the herbs on the porch.  Stay tuned...

Grilled Shrimp Tikka With Fresh Mango Chutney

INGREDIENTS:

FOR SHRIMP

• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
• 1 (1-inch) piece peeled ginger, chopped
• 1 large garlic clove, smashed
• 2 teaspoons ground garam masala (Indian spice blend)*
• 3/4 teaspoon turmeric
• 1/8 teaspoon grated nutmeg
• 2 lb large shrimp in shell, peeled, leaving tail fan attached

FOR CHUTNEY

• 1 teaspoon ground cumin
• 1 (3/4-lb) unripe mango, chopped
• 1/3 seedless cucumber, peeled and chopped (3/4 cup) optional
• 1/2 cup chopped red onion
• 1 to 2 teaspoons minced fresh jalapeño with seeds
• 3 tablespoons fresh lime juice
• 3 tablespoons thinly sliced mint
• 3 tablespoons chopped cilantro

• EQUIPMENT:

•  
  10 (12-inch) wooden skewers, soaked in water 30 minutes
• 
  

• ACCOMPANIMENT:

   
  white rice with saffron, lime wedges
• 
  

DIRECTIONS:

MARINATE SHRIMP:

Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.

MAKE CHUTNEY WHILE SHRIMP MARINATE:

Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.Stir together remaining chutney ingredients with 1/4 tsp salt add to the skillet, stir and cook for 1 minute.  Remove to a bowl and sprinkle with toasted cumin.  Serve at room temperature.

MAKE KEBABS:

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas)

Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.

Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

COOKS’ NOTES:

• Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
• Marinade can be made 1 day ahead and chilled.
• Chutney can be made 6 hours ahead and chilled
• .
• * Ground garam masala is available at specialty food shops, some supermarkets.
• 
  

Pickled Shrimp Two Ways

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As far as Southern recipes are concerned, pickled shrimp ranks up there at the very top.  There used to be a time when no Southern table would be complete without a chilled bowl of this iconic appetizer, and why not? They are obsessive, easy to make, great for a buffet or picnic and make for a great presentation.  I will have to say, though, that I had a hard time finding the recipe I was looking for and the one I used to make from the legendary food critic of the New York Times, Craig Claiborne, a Southerner himself.

In scrolling through the New York Times archives, I did find an article he wrote in 1967, Way Down South In The Land of...the Piquant Pickled Shrimp which featured the recipe of Mrs. Roy Hodges of Montgomery, Alabama.  Mr. Claiborne was known for getting behind a recipe and publishing it giving credit to the original source.  I thought that was really admirable of him, a real Southern gentleman.

There are many recipes for pickled shrimp, just as there are many for shrimp and grits.  Two of the ingredients that were missing from the ones I found in my cookbooks were two "staples of authentic Southern cooking, Worcestershire Sauce and Tabasco sauce." * When I read this in the New York Times article, I knew I had found my long lost recipe.

The only secret to this recipe is that the longer it sits, the better it tastes.  Plan on making it ahead of time so it can marinade for a couple of days in the fridge.  There is also a reason for making it in two steps or, better said, two layers.  With this amount of shrimp you want to make sure all of it gets coated evenly with the marinade.

*Craig Claiborne

Mrs. Rodgers Pickled Shrimp

3C vegetable oil
3 tsps. dry mustard (I use Coleman's)
4 tsps. sugar
2/3 cup vinegar (I used white)
2/3 cup catsup
Freshly ground pepper to taste
4 to 6 cloves of garlic (I mash them and chop fine)
4 tsps Worcestershire Sauce
Tabasco Sauce to taste
5 to 6 lbs of shrimp, cooked, shelled and deveined
3 medium size sweet onions, sliced wafer thin (I use Vidalia)
6 Bay Leaves

Directions:

Combine all the marinade ingredients, including the Tabasco sauce.  Blend half the mixture in a blender.

Arrange half the shrimp in a layer in a deep serving dish.  Arrange half the onions and the bay leaves.

Combine the other half of the marinade ingredients.  Repeat the layer of shrimp, onion and bay leaf. Pour the rest of the marinade over the whole dish. Cover and chill for at least a couple of days.

Serves 15

And here's the other from one of my favorite new Southern cooks, Frank Stitts. As you can see, it is hard to choose one or the other;  but I like the use of coriander, lemon, and celery seeds which is what I am used to in pickled shrimp.  Both are authentic versions of this iconic recipe and that is my main concern.

I only have two suggestions...marinade in the refrigerator for at least one day.  Serve in a chilled bowl with toothpicks and leave the bay leaves in.   It's easier, unless you are thinking of serving it as a first course.  It works.

Frank Stitts Pickled Shrimp

Time: About 20 minutes with cooked shrimp, plus 6 hours’ marinating (I highly recommend at least one day)

3 pounds shelled and deveined shrimp, boiled or steamed just until pink

2 medium onions, quartered and thinly sliced

1 teaspoon celery seeds

1 cup extra virgin olive oil

6 garlic cloves, thinly sliced

4 lemons, preferably organic, thinly sliced

14 bay leaves

1 teaspoon fennel seeds

1 teaspoon mustard seeds

4 dried hot chili peppers

1 teaspoon freshly ground white pepper

1 teaspoon coriander seeds

1/4 cup white wine vinegar

1/2 cup freshly squeezed lemon juice.

Directions:

1. Combine all ingredients in a large bowl and toss thoroughly. Transfer to a serving bowl or glass crock, cover, and refrigerate for at least 6 hours or overnight.

2. Remove from refrigerator 1 hour before serving. Remove bay leaves. Serve on small plates or with toothpicks.

Yield: 15 to 20 servings.

Adapted from “Frank Stitt’s Southern Table” by Frank Stitt (Artisan, 2004)
Photo Evan Sung

Both of these recipes can be halved or doubled.

Curried Rice With Fish And Shrimp

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Remember the Venetian Fish Stew?  Well it just metamorphosed (is that a word?!) into a delightful and very simple curry flavored rice with fish and shrimp.  That is, if you saved the broth from the stew, which I did.

 It seemed such a shame to throw away the small amount of stew and stock that was left that I boiled it down and made a strong broth thinking of freezing it for a later date.  But I never did.  Instead I put it to good use a couple of nights later.  There were a few other things I wanted to use up, like the canned peas and pimientos, so why not get cracking.

When you have a good broth, chances are that whatever you cook with it will be pretty good.  I actually wanted to turn the leftovers into a completely different dish,  so I started to think of some of my favorite spices like coriander, cumin and saffron.  The broth had a lot of different flavors in it so I didn't want to go overboard.  The rest was easy and rice was a given.

If you don't have good stock to fall back on, just make the fish stock or brodo in the recipe and take it from there. It will take you less than 20 minutes.  Just make plenty so you can freeze and put it to good use in another dish.  That's the trick of the trade!

This is a great Sunday lunch recipe for family or guests.  If you have the broth already made, it will take you about 40 minutes to make, including the cooking time.  Now how can you beat that.

Curried Rice With Fish And Shrimp

Serves 4

2 TB olive oil
1 tsp. coriander seeds
1 tsp. cumin powder
1 tsp. turmeric
1 bay leaf
2 tsp. curry powder
1/2 tsp. saffron threads
2 cups homemade fish broth
1 cup of rice
1/2 cup coconut milk
1/2 cup white wine
4 - 6 white fish filets, like flounder
12 large shrimp, peeled and deveined
Le Seur baby peas
roasted red peppers o pimiento strips
Salt and Pepper

Preheat the oven to 400 degrees

Bring the fish broth to a boil and add the saffron threads.  Stir and keep warm.

Add the oil to an oven proof casserole and, when it's hot, add the coriander, cumin, curry powder and turmeric.  Cook for a minute or two.  Add the rice and move it around to make sure it is well coated with the oil and spices.  Add the bay leaf and some salt and pepper.  Add the wine bring to a boil and reduce until half the liquid has been absorbed.  Add the coconut milk and half the broth and stir.  Cook the rice until almost all the liquid has been absorbed. Remove from the stove and nestle the shrimp in the rice.  Place the fish filets on top. Add the other cup of broth.

Cook in the preheated oven until the rice is fully cooked, about 10 more minutes.  If you see that all the liquid has been absorbed and the rice is not fully cooked, add some wine and continue cooking for another 5 minutes.

Take the rice out of the oven and scatter the peas and  pimiento strips on top.  Lightly drizzle the fish with olive oil before serving.

All photos Lindaraxa






 

The Perfect Menu For A Mardi Gras Dinner

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From the archives, four recipes to celebrate Mardi Gras:

 

 

 

 

Antoine's Oysters Rockefeller

 

 

 

 

Shrimp Creole

 

   

 

 

New Orleans Bread Pudding With A Whiskey Sauce

 

 

 

 

Café Brulot

 

 

 

 

 

top photo credit Flickr

 





Shrimp With Red Curry Paste, Red Peppers And Cilantro

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I had no idea what to call this dish.  On one hand it had all the components of a Thai curry, then again it had some spices prevalent in Indian cooking.  Plus it had butter and onions, two things not typical of that part of the world so I couldn't even claim a Spice Route connection.  But it worked.  Boy did it work....

This is what happens with age and experience.  After years of cooking and reading about different foods and their origins, you know instinctively what will work in spite of the fact that you may be coloring outside the lines.  With time, your taste buds develop  and you begin to feel more comfortable experimenting and coming up with new ideas.   That's what's fun about cooking.  Doing your own thing and watching it succeed.   Let's face it,  you are not cooking for the Food Channel and no one is going to report you to the Thai police,  so go with your gut.

Shrimp cooked like this is perfect for a quick midweek meal.  In less than 20 minutes you can have dinner on the table.  That is why Thai food is such a favorite of mine, especially during the week.  It is interesting, a bit out of the ordinary, yet easy and quick.  It can even impress if served for a casual dinner party of six.  Cook some white rice, preferably Jasmine, and a salad and you have got yourself a winner.  If you want to be a maverick, serve some bread to mop up the sauce.  Something lemony for dessert would be divine.  I like citrusy desserts after Thai or Indian food.  They cleanse the palate after a spicy meal and they are light in character.  Just the perfect ending.

This is the time of the year when we should be eating something exotic and different.   Anything to break the starch marathons our holidays are famous for.  There are only a few weeks between the heaviest two meals of the year, Thanksgiving and Christmas.  My stomach is bursting just thinking about it. Take it easy, relax and prepare.  Starting next week, it's all about Christmas.  In the meantime, think Thai and think light. 
 

Ingredients

1 1/2 lbs shrimp, peeled and deveined with tails left on
3 TB butter
4 garlic cloves, mashed
1/2 tsp. mustard seeds
1 medium onion, chopped
1 red pepper chopped
1/2 tsp coriander powder or more if using seeds
1.2 tsp cardamon
1/2 tsp. cinnamon
2 TBS chopped cilantro
1 TB red curry paste
1 can coconut milk
1 TB fish sauce


1.  In a skillet melt 2 TB.  butter and add 3 garlic cloves, mashed,  and 1/2 tsp. mustard seed.  Cook at medium high for a couple of minutes.   Add the shrimp.  Sautee until the shrimp is pink.  Remove to a plate.

2.  Add a little more butter to pan and sautee onions,  red pepper, garlic, coriander,  cardamon, cinnamon, cilantro and 1 TB red curry paste. If you want it hotter, add some more.

3.  Add one can of coconut milk and cook on medium for 5 minutes, or until the sauce thickens. Add shrimp back, 1 or 2 TB fish sauce and cook for another 5 minutes for shrimp to absorb sauce. Add fresh chopped cilantro.  And you are done!


All photos Lindaraxa

Stuffed Tomatoes With Arborio Rice And Shrimp

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 When it comes to one dish summer meals this tomato recipe takes the prize. It is good just out of the oven and delicious at room temperature. Wonderful as an appetizer or vegetable, this dish also looks great on the buffet table.  It is the perfect lunch to serve before an afternoon of Bridge and a favorite amongst the Ladies Who Lunch.

I have taken the original recipe and added shrimp and a couple of little goodies to make it a one dish lunch or dinner.  If you want to serve it on the side then just remove the shrimp.  It is quite filling, so if you serve it as a main course for lunch all you will need is some Italian breadsticks or a crusty bread to gather the juices.  A very versatile dish, indeed!


  For the recipe click below:

Mother's Day Lunch, Retro Style

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Why not surprise Mom this year with something she hasn't had in a long time.  Everything in this menu can be made the day before.

Oh, and if you want to be REALLY nice,  why not invite those of her friends whose children won't be around to take them out to lunch.  Just saying.....

Mother's Day Lunch 2012 

Whiskey Sours

Chicken Liver Mousse Canapes

Shrimp Newburg in Puff Pastry Cups

Tomato Aspic

Strawberry And Mixed Green Salad With Poppy Seed Dressing

Lemon Meringue Pie

Table setting Carolyne Roehm

Thinking Of Summer...Linguini With Shrimp And Lemon Oil

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I was up until 3:00 am last night reading the Williams Sonoma catalogue, not because it was that good, just because I couldn't sleep. This recipe struck my fancy and I decided to make it for dinner tonight.  My daughter, who enjoys withholding her praises even when things turn out exceptionally well, couldn't stop raving about it and telling me it was a keeper.  So there you have it...on a scale of 1 to 10,  I think what she meant was it was an 11.

It is truly a delightful pasta, very lemony and perfect for lunch or summer.  I have to say I cheated and used a California Meyer lemon infused oil.  I am going back tomorrow to buy a few bottles to keep in the pantry for the coming months.  You can find lemon oil at most specialty stores or, as I did, at Homegoods.   You can also make your own, as detailed below. Nothing to it.

I also did not make my own pasta, using instead Barilla linguini.  But it's up to you, whether you go the long route or the short one, as I did, this dish is spectacular!


In Sicily’s fishing villages, rustic handmade pasta is tossed with olive oil, garlic and fresh seafood. It’s all about casual simplicity—and making the most of the day’s catch. Inspired by that tradition, we created this recipe using prawns and lemon-infused olive oil. For the best results, make your own pasta from scratch.

Ingredients:

• Kosher salt, to taste
  
• 3/4 lb. spaghetti or linguini
• 1 1/4 cups olive oil
• 2 lemons, 1 zested
  
• 3 cups coarse bread crumbs(I used Panko)
• 2 lb. prawns, peeled and deveined
• Freshly ground pepper, to taste
• 2 tsp. minced garlic
• 1 Tbs. fresh lemon juice
• 1 tsp. anchovy paste
• 1/4 cup capers, rinsed and drained
• 2 Tbs. chopped fresh flat-leaf parsley
• Grated Parmigiano-Reggiano cheese for serving (optional) I did not use

Directions:

Bring a large pot of water to a boil over high heat. Salt the water, add the pasta and cook, stirring occasionally, until al dente, 3 to 4 minutes. Drain the pasta in a colander, reserving 1 cup of the cooking water. Rinse the pasta with cool water; set aside.

Pour 1 cup of the olive oil into a small saucepan. Using a knife, cut the peel off 1 lemon and add the peel to the pan. Set over medium heat and heat the oil until just warm. Remove the pan from the heat and let stand for 30 minutes. Strain the lemon oil; set aside.

In a large sauté pan over medium-high heat, warm the remaining 1/4 cup plain olive oil. Add the bread crumbs and cook, stirring, until browned and toasted, 3 to 4 minutes. Transfer to a paper towel-lined plate.

Wipe out the sauté pan, set over medium-high heat and warm 1 Tbs. of the lemon oil. Season the prawns with salt and pepper. Add half of the prawns to the pan and cook until pink and opaque throughout, 1 to 2 minutes per side; stir in 1 tsp. of the garlic during the last 30 seconds of cooking. Transfer the prawns to a bowl. Wipe out the pan and repeat with 1 Tbs. of the lemon oil, the remaining prawns and 1 tsp. garlic. Toss the prawns with the lemon juice.

In the same pan over medium-high heat, warm 1 Tbs. of the lemon oil. Add the anchovy paste and stir until fragrant, about 10 seconds. Add 1/2 cup of the reserved cooking water, the pasta, capers and lemon zest and stir until heated through, adding more cooking water as needed. Transfer to a platter. Top with the prawns, bread crumbs and parsley. Drizzle with some of the lemon oil (reserve the remaining oil for another use). Sprinkle with cheese and serve immediately. Serves 4 to 6.


Recipe adapted from Williams-Sonoma Kitchen.
Photos Lindaraxa

Shrimp Butter

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A specialty of Charleston and the Carolina Low Country, this is a rich puree of sautee shrimp, lots of sweet butter, sherry and spices.  Ideal spread on toast points for cocktails or on white bread for tea sandwiches.  A truly southern way to enjoy shrimp paste is stirred into hot grits and served with toast as a breakfast or supper dish.

When I serve shrimp butter on toast for cocktails, I use Pepperidge Farm Very Thin White Bread toasted at 200 degrees in the oven for about 1 hour.  You can make these early in the day and store in a tin until ready to serve.

Yield:  2 1/2 cups


Ingredients

2 sticks ( 1/2 pound) unsalted butter
1 pound medium shrimp, shelled and deveined
 Salt and freshly ground black pepper
1/4 cup sherry
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper

Directions

 1.In a large skillet, melt 6 tablespoons of the butter until it foams. Add the shrimp and 1/2 teaspoon each of salt and black pepper. Cook over high heat, stirring, until the shrimp are pink and cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a food processor.

2.Return the skillet to high heat. Add the sherry, lemon juice and cayenne and cook until reduced to 3 tablespoons, 2 to 3 minutes. Pour the liquid over the shrimp and process until very smooth.

3.With the machine on, add the remaining butter, 1 tablespoon at a time, and process until smooth and silky. Transfer the shrimp paste to a serving bowl and let cool. Press a piece of plastic wrap directly onto the surface and refrigerated for at least 1 day. Bring to room temperature before serving.

The shrimp paste can be refrigerated for up to 1 week.

Adapted from Edna Lewis and Scott Peacock
Photo Food And Wine

A Simple Menu For Mother's Day... Tropical Fruit, Shrimp And Avocado Salad

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If you are a mother, a grandmother and a daughter...guess what? You still have to entertain up!  Sorry girls, you all know this is true.  No matter what, if you have a mother, you still have to entertain her.  So what I do is simple.  Choose a menu where I can make most things the day before; have everyone up for brunch, feed them, and take off the rest of the day.  That way I don't feel too cheated out of a free ride.  

With my mother, I don't even have to ask.  For her it's always shrimp; so when I saw this salad,  that was it.  This and quiche, something new she has been asking for recently,  is a simple menu and can be prepared ahead.  A no fuss dessert and I'm off the hook!

Florida mangoes are not out yet but the Dominican Republic ones that are coming in are quite good, if you buy them at a good store.  Pineapple and papaya can be bought already cut up in the supermarket.  If you make the salad ahead, don't add the avocados until right before you serve it.  Shrimp can be grilled the night before and saved in the refrigerator.  Bring to room temperature before you add to the rest of the salad.

I have played around quite a bit with this recipe, reducing some amounts but leaving all the ingredients.  In this case, I want more shrimp and less fruit, but you can adapt the range to your liking.

The quiche can be made the day before and the Affogato, well, that just takes a minute to prepare. 

Mother's Day Menu

Bloody Mary's

Julia's Quiche Lorraine

Tropical Fruit, Shrimp and Avocado Salad (Follows)

Chocolate Gelato Affogato

Tropical Fruit,  Shrimp and Avocado Salad

 YIELD: Makes 6 servings

Ingredients

1/2 red onion, thinly sliced

1 pineapple, diced

1 large ripe papaya, diced

1 ripe mango, diced

1 roasted red bell pepper, cut into strips

1 roasted yellow bell pepper, cut into strips

1 -2 poblano chiles, cut into 1/4-inch strips

1 -2 jalapeño peppers, minced

1/4 cup chopped fresh cilantro

2/3 cup extra-virgin olive oil

1/3 cup sherry wine vinegar

30 large shrimp, peeled and deveined

2 ripe avocados, cut into wedges

Freshly ground black pepper

Preparation

Combine onions, pineapple, and next 7 ingredients in a large bowl. Combine olive oil and vinegar; toss with fruit mixture.  (Adapt fruit mix, peppers and dressing to your liking)

Grill shrimp 3 minutes on each side or until opaque, and immediately toss into the salad. Gently stir in avocado. Season to taste with black pepper.

Adapted from Coastal Living
Photo Karri Hosborg 

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Thai Pineapple Fried Rice With Shrimp

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I normally would not post this type of recipe until summer when I would probably feature it as a main course for a poolside buffet ; but I was so excited to try it I decided to think of it as a practice run.  It all started with leftover pineapple and  grew from there.  Although I found many recipes for this particular rice dish, the one I decided to try came from Closet Cooking, a food blogger I follow from the West Coast.  He is a wonderful source for sweet and savory ideas, particularly when it comes to Thai food.

I have made some slight changes in the directions which I think will make the recipe easier. You can buy shrimp uncooked for example and cook by stir frying on the first step.  I have also added another egg as I felt one was a little skimpy.  Also, I felt that at the end there was a need for more soy sauce and salt.   Maybe my chiles were not hot enough to begin with but I am such a baby about heat I always err on the side of bland.  You can always add but never take away and I have been burned on more than one occasion! Taste it first and see what you think.  Pork is a good substitute for the shrimp but frankly I loved it just the way it is.   Bok choy or snap peas might be a nice addition or substitution at a later date.

 If you serve it as a main course, try using large shrimp.   For a larger party, serve as an accompaniment to roast pork or spare ribs and in that case, use medium sized shrimp.

 Serve in pineapple shells if you want to impress your guests!

(makes 4 servings)

Ingredients:

1 tablespoon oil

2 shallots (sliced)

3 cloves garlic (chopped)

1 red chili (chopped)

1 red pepper (diced)

2 eggs (lightly beaten)

3 tablespoons chicken stock (or vegetable broth)

3 tablespoons fish sauce (or soy sauce)

1 tablespoon curry powder

1 teaspoon sugar

1/2 cup cashews (roasted)

2 cups cooked rice (preferably a day old)

1 to 1/4 cup pineapple (cut into bite sized pieces)

1 cup shrimp (cooked)

1/2 cup peas (fresh or frozen)

1/2 cup raisins (or currants)

4 green onions (sliced)

1/4 cup cilantro (chopped)


Directions:

1. Heat the oil in a pan.  Cook shrimp (if you buy raw) until pink.  Remove to the side.

2. Add the egg and stir-fry for a minute.  Remove to the side and cut in slices.

3. Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute.


.

4. Add the chicken stock, fish sauce, curry powder and sugar and stir-fry.

5. Add the cashews and stir-fry for 30 seconds.

6. Add the rice, break up any clumps and stir-fry for a few minutes.

7. Add the pineapple, shrimp, peas and raisins and stir-fry to mix them in.  Add back the egg.

8. Remove from heat, taste for additional soy sauce and salt and serve garnished with chopped green onions and cilantro.

This recipe was adjusted on 4/22/2011






Pineapple boat photo:  D. Schmidt
All other photos Lindaraxa

Avocado Shrimp Dressed Mexican Style

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We had a fairly warm day today and I took the opportunity of grilling outside for the third time this year.  Barbecued chicken, corn, pudding, green salad with Roquefort cheese and this marveous appetizer for starters.  An easy menu for the start of the weekend when you are having out of town guests.

I usually serve this with tostadas, purchased at the local taqueria. When summer comes and it's pool time, they make a delightful lunch served after or with cold bowls of gazpacho!

The recipe is from Rick Bayless owner of Frontera Grill and author of Fiesta at Rick's: Fabulous Food For Great Times With Friends.

Ingredients

12 oz. (about 2 1/2 cups) small-medium cooked shrimp, peeled and deveined

1 medium white onion, cut into 1/4-in. pieces

1 large ripe tomato, cut into 1/4-in. pieces (about 1 cup)

1/4 to 1/3 cup fresh lime juice

Hot green chiles to taste (3 serranos, or 1 to 2 jalapeños), stemmed and roughly chopped

1 medium ripe avocado, pitted, skin removed, and flesh roughly chopped

1/3 cup roughly chopped cilantro, loosely packed and thick bottom stems cut off, plus sprigs for garnish

Salt



Directions


In medium bowl, combine shrimp, onion, and tomato. Pour lime juice into food processor or blender. Cover and turn on. Drop in chiles and, when finely chopped, turn off and add avocado and cilantro. Process until smooth. Thin to creamy consistency with water, about 2 to 3 tbs. Taste and season with salt, about 1 tsp. You will have about 1 1/2 cups dressing.

Mix dressing with shrimp mixture. Cover with plastic wrap directly on surface of shrimp and refrigerate. When ready to serve, transfer to serving bowl and decorate with cilantro sprigs. Makes about 4 cups.

Note:This is best when eaten within an hour or two of being made. Keep refrigerated until just before serving.

A Garden Tour Lunch...Shrimp, Crabmeat and Artichoke Casserole

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Although it's been quite chilly this week here in North Georgia, the daffodils, the forsythias and the cherry trees are already in bloom.  Time to start thinking of getting out of the cave and joining civilization again!

Spring is the nicest time of the year to plan some sort of gathering, particularly if you have a beautiful garden in bloom. Although the nights are still cool, days are warm and perfect for an outdoor lunch with your friends, some of whom you haven't probably seen since Christmas.  All over the South, there are all kinds of house and garden tours and it's fun to gather a group of close friends to go and return to the house afterwards for lunch and some catching up on the latest gossip.  Whatever you make, though, has to be ready to eat on arrival so plan things that can be served room temperature, cold, or require a brief warming in the oven.

This casserole is perfect.  It comes from Susan Mason, the premier caterer of Savannah, Georgia, legendary for its garden tours in the Spring.  Warm it up while you are having drinks on the porch.

Serves 6 to 8

Ingredients

1 14 ounce can artichokes, drained
1 lbs medium shrimp, peeled, deveined with tails removed
1 lbs white backfin crabmeat, picked over for shells
4 1/2 TB butter
4 1/2 TB flour
1 1/2 Cup half and half
1 TB Worcestershire Sauce
1/4 cup dry sherry
Juice of 1/2 lemon
Salt and white pepper
1/8 tsp cayenne pepper
1/4 Cup freshly grated Parmesan cheese
1 tsp. paprika

White rice to accompany

Directions

Preheat the oven to 375 and butter a 3 quart baking dish.

Cook shrimp in boiling water for about 3 minutes, until they turn pink.

Arrange the artichokes in the baking dish.  Spread shrimp and crabmeat over the artichokes.

In a large heavy saucepan melt butter and whisk in flour to a smooth paste.  Cook and stir for 3 minutes.  Add half and half slowly and stir until thickened and smooth.  Add Worcestershire sauce, sherry, lemon juice, salt, and peppers.  Pour over ingredients in the baking dish.  Sprinkle with cheese and paprika. 

Bake for 20 minutes and serve hot with rice

Thai Lemon Shrimp In A Sweet Chili Sauce

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This Thai Lemon Shrimp recipe (Goong Maa Now) features the flavors of lemon and sweet chili, one of my favorite combinations.  It is the perfect mid week recipe, easy and quick. The worst part is peeling the shrimp.  Grab a drink and turn on the news.  Before you know it, they are peeled!

Once the shrimp are shelled,  this baby is ready in 20 minutes and that includes marinading time.

If this is your first time cooking Thai, don't be afraid to go out and get some new ingredients.  Believe me, after you see how easy Asian recipes are to prepare, you will be making them more often.  I keep all my Asian sauces together in a basket in the garage where they are cool and out of the way but accessible when I need them.

Enjoy! 

SERVES 2-4 as an Entree


Ingredients


•15-18 raw large or jumbo shrimp/prawns (about 3/4 to 1 lb.)

•1/4 cup Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)

•2 Tbsp. lemon juice

•3 kaffir lime leaves (available at Asian food stores), or substitute 1 tsp. grated lime zest

•1/4 to 1/2 tsp. or more cayenne pepper (according to how spicy you want it)

•1 Tbsp. fish sauce (available at grocery store)

•3 cloves garlic, minced

•1-2 tsp. palm or brown sugar (to taste)

•1/4 cup fresh coriander, chopped, plus a little more to garnish (cilantro)

•1/4 to 1/3 cup coconut milk

•a little oil for frying


Preparation:


1.Remove shells from the prawns but leave the tails on, if possible (this makes them easier to eat and also more attractive to serve).

2.Place prawns in a mixing bowl. Add the sweet chili sauce, lemon juice, kaffir lime leaves, cayenne pepper, fish sauce, garlic, and 1 tsp. sugar. Stir well to combine.

3.Allow to marinate for 5-10 minutes.

4.Place 1 Tbsp. oil in a frying pan or wok and set over medium to medium-high heat. Swirl the oil around the surface of the pan, then add the prawns and saute for a minute.  Add the marinade. Also add the coconut milk (up to 1/3 cup depending on how much sauce you want) and chopped cilantro. Stir well.

5.Keep stirring slowly as the dish comes to a simmer. Once the sauce begins to lightly bubble, the prawns will cook fast - in 2-3 minutes. Try not to "boil" this dish - simmer is the key word (medium heat works best).

7.When the sauce is of a consistently reddish color and all the prawns are plump and opaque, the dish is ready. Try not to overcook, or the prawns will turn tough.

8.Remove from heat and do a taste-test for salt, sugar, and spice. This dish should be spicy, tangy, and a little sweet. Add more fish sauce if not salty enough, or 1 more tsp. sugar if you prefer it sweeter. Also add more cayenne if you prefer it spicier. If it's too sweet or too salty for your taste, add another Tbsp. of lemon juice.

9.To serve, simply slide the shrimp and sauce into a serving bowl and top with fresh coriander. If desired, garnish with whole red chilies and lemon slices. This dish goes well with plain jasmine rice or coconut rice!

Croquettes de Crevettes...Shrimp Croquettes

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Next to chicken and serrano ham croquettes these are my favorite, particularly as a leftover alternative for shrimp.  You can roll them small for cocktails, serve them as part of a tapas buffet, or serve them for lunch with a Newburg Sauce.  Definitely a favorite of the Ladies Who Lunch, particularly if they are of a certain age.  All you need is a green salad and if you want to get really retro, add a Tomato Aspic.

Don't let croquettes intimidate you.  They are really easy to make, just a bit labor intensive.   Once you get the hang of it, you will make them with your eyes closed.  To me the worse part is rolling and breading them but once you start, you might as well make the sacrifice and double the recipe so you can freeze for another meal.  Those are the ones you really appreciate...

To get them really crunchy, make sure the oil is hot enough before you slide them in the pan.  Let them cook until brown on one side without moving them before you cook the other side. I also cook them a bit on the sides so they are completely brown.

You can serve these without the sauce but with some lemon slices on the side to squeeze on top.  In that case, a tomato aspic is really a must!

Depending on what else is on the menu, this recipe will serve 4-6 as a main course. 

Ingredients

1 pound shrimp cooked in the shell (see recipe)
2 tablespoons butter
1/2 cup finely chopped onion
1/4 cup plus 3 tablespoons flour
1/2 teaspoon paprika
1 cup milk
1/2 cup liquid in which shrimp were cooked
2 egg yolks
2 tablespoons dry sherry
2 cups fine, fresh bread crumbs
Salt, if desired
Freshly ground pepper
Pinch of cayenne pepper
1 egg
3 tablespoons water
Oil for deep frying
Newburg sauce (see recipe), optional

Preparation

1. Peel and devein the shrimp. Chop them finely. There should be about two cups. Set aside.
2. Melt the butter in a saucepan and add the onion. Cook until wilted, stirring with a wire whisk. Add three tablespoons of the flour and the paprika, stirring. Add the milk and shrimp liquid, stirring rapidly with the whisk.
3. When thickened and smooth, continue cooking about two minutes. Add the chopped shrimp, egg yolks and sherry. Cook briefly about 30 seconds, stirring.
4. Add half of the bread crumbs, salt and pepper to taste and the cayenne. Blend well. Let stand until thoroughly cooled.
5. Divide the mixture into 16 equal portions. Shape each portion into a ball. Roll the balls in the remaining one-quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
6. Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
7. Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with Newburg sauce.

YIELD 16 croquettes .


Sauce Newburg


Ingredients

2 tablespoons butter

2 tablespoons finely chopped shallots

1 teaspoon paprika

2 tablespoons flour

1 cup milk

1/2 cup heavy cream

Salt, if desired

Freshly ground pepper

2 tablespoons dry sherry

Preparation

1.Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.

2.Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.

YIELD  About one and one-half cups .


Adapted from the New York Times

Remember When...What A Year!

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The August Vogue Cover, Red Rose,  Norman Parkinson

If you are not a baseball fan, then you don't know that last night one of the most important records in sports history was broken. Roy Halladay of the Phillies broke Don Larsen's record of the only perfect pitch game in the post season. So what year was it?

Hints:

• The cost of a new car was around $2000

1956 Cadillac Coupe De Ville

• A gallon of gas was 22 cents

• Elvis Presley entered the charts with Heartbreak Hotel

• Steve Ballmer was born

• Grace Kelly married Prince Ranier

• The only perfect pitch in World Series Game (Dan Larsen for the New York Yankees in the 1956 World Series against the Brooklyn Dodgers) until last night.

• Nasser nationalized the Suez Canal

• The hard disk drive was invented by a team from IBM

• Italian luxury liner Andrea Doria sank off the coast of Nantucket

• Fidel Castro and Che Guevara landed in Cuba aboard the boat Granma

• Marilyn Monroe married Arthur Miller

The 1956 kitchen

• Soviet Union invaded Hungary to quelch anticommunist uprising

• I Love Lucy was the No 1 show

• My Fair Lady opened in New York City

• General Electric introduced "The Snooz Alarm"

• To Tell The Truth, Truth or Consequences, The Huntley Brinkley Report and As the World Turns first aired on television

• Elizabeth Taylor was still married to hubby No 2. Michael Wilding!!

• Eisenhower defeated Adlai Stevenson for the second time, as an incumbent, in the U,S, Presidential Elections

• 13-year-old Bobby Fischer beat GM Donald Byrne in the NY Rosenwald chess tournament

A Typical lunch for the Ladies Who Lunch was....

Whiskey Sours

Tomato Aspic

Shrimp Newburg

Peppermint Ice Cream With Chocolate Sauce

If you've made it this far and still don't know, it was 1956! Wow, that was the year that was!

Ooops, and I almost forgot!

When was the last time you saw one of these!

I know you are wondering what this has to do with cooking and entertaining.. Nothing at all. I was just at a loss for a new recipe and thought we all needed a break.